Arab Flatbread (Manakeesh) for Pizza and More Recipe
I happened upon this recipe from "The Arab Table," and by accident discovered it makes a terrific, super-thin pizza dough, but only make it if you like the type of dough that bakes to an almost cracker consistency.
My oven only goes to 500 degrees, and I can't find my baking stone, but it turned out great, like it came from a brick oven.
Ingredients
- 2 3/4 - 3 cups bread or sifted AP flour
- 2 tbs. extra virgin olive oil
- 1/2 tbs. salt
- 3/4 cup water
- yeast proof:
- 1/2 cup water - 105-115 degrees
- pinch sugar
Directions
- Proof the yeast, add other ingredients to a bowl, using only enough water to make a tacky, sticky dough.
- Flour your work surface.
- Knead the dough 5-6 minutes, until smooth and shiny, adding a bit of flour at a time. You won't need more than the 3 cups.
- Cover, and let rise in a warm place 1 hour.
- Punch down and divide into as many pieces as you want.
- Let rest ten minutes.
- Re-flour work surface and roll each piece out 1/8-1/4 inches.
- PLaceon pre-baked baking stone, or sprinkle the bottom of a pizza pan with a bit of cornmeal.
- Add toppings and bake 12-15 minutes.
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